不同乳酸菌发酵对无花果格瓦斯理化特征、生物活性及挥发性物质的影响  

Effects of different lactic acid bacteria fermentation on the physicochemical properties, biological activities and volatile substances of fig kvass

作　　者：郑智汉 陈波 刘辉 ZHENG Zhihan;CHEN Bo;LIU Hui(Zhejiang Yiming Food Co.,Ltd.,Wenzhou 325000,Zhejiang,China)

机构地区：[1]浙江一鸣食品股份有限公司,浙江温州325000

出　　处：《粮食与油脂》2025年第5期95-99,113,共6页Cereals & Oils

基　　金：浙江省领军型创新创业团队(2021R01016)。

摘　　要：为明确适用于无花果格瓦斯生产的菌株,通过选用7种乳酸菌与酵母菌共同发酵制备无花果格瓦斯,探究不同乳酸菌发酵对无花果格瓦斯理化特征、生物活性及挥发性物质的影响。结果表明:植物乳杆菌D1具有最佳的发酵特性,其发酵的无花果格瓦斯感官得分最高,为81.10±3.00,含量最高的有机酸是乳酸,为(3 196.35±5.55)μg/mL;其挥发性物质以醛类为主,包括2,6-二甲基苯甲醛、苯甲醛、糠醛等,占比达到31.98%;醇类、酚类物质占比仅次于醛类,占比分别为15.50%、13.04%,乙醇和2,6-二叔丁基苯酚是主要的醇类、酚类物质;此外酸类、芳香类、酮类物质的占比也分别达到7.38%、4.85%、1.25%。In order to determine the strains suitable for the production of fig kvass, 7 kinds of lactic acid bacteria were selected to co-ferment with yeasts to prepare fig kvass, and the effects of different lactic acid bacteria fermentation on the physicochemical properties, biological activities and volatile substances of fig kvass were explored. The results showed that Lactobacillus plantarum D1 had the best fermentation properties. The sensory score of the fig kvass fermented by it was the highest, which was 81.10±3.00. The organic acid with the highest content was lactic acid, which was(3 196.35±5.55) μg/mL. The volatile substances were mainly aldehydes, including 2,6-dimethylbenzaldehyde, benzaldehyde, furfural, etc., accounting for 31.98 %. The proportions of alcohols and phenols were second only to aldehydes, accounting for 15.50 % and 13.04 %, respectively. Ethanol and 2,6-di-tert-butylphenol were the main alcohol and phenol substances. In addition, the proportions of acids, aromatics and ketones also reached 7.38 %, 4.85 % and 1.25 %, respectively.

关 键 词：乳酸菌 无花果格瓦斯 营养成分 挥发性成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]